Savoy cabbage rolls recipe. Step-by-step recipe for making cabbage rolls from Savoy cabbage with photos. IamCOOK on social networks

Description

With minced meat, baked in the oven with broth and vegetables, they will turn out very filling, tasty and festive.

The texture of savoy cabbage leaves allows us to make not so much the classic shape of cabbage rolls, but neat and very appetizing balls.

This dish can be prepared at home and safely served even on a holiday table.

To make these savoy cabbage rolls, we will use a fresh piece of beef, but pork will also work.

After rolling the meat and mixing it with fried cabbage and onions, we will wrap the resulting minced meat in boiled cabbage leaves.

A step-by-step recipe for making cabbage rolls with minced beef and savoy cabbage is presented below with a photo. From it you will learn how to prepare this dish in a convenient and simple way at home.

What’s unusual is that we won’t stew the cabbage rolls, but bake them in a rich broth and with vegetables: this way the ingredients will be completely saturated with all the juices.

Let's start preparing cabbage rolls from savoy cabbage.

Ingredients

(1 head)
(500 g)
(2 pcs.)
(2 pcs.)
(3 stems)
(1.5 l)
(for frying)
(to taste)
(to taste)
(to taste)
(to taste)

Cooking steps

Wash and dry the head of savoy cabbage thoroughly, removing the top leaves if they are too damaged.

Peel one onion, cut it in half, then into quarters and each quarter in half again. Separate each onion quarter into individual petals. Chop the celery stalks fairly large. Peel the carrots, wash them and cut them into thick rings. Heat a frying pan with a small amount of vegetable oil, place all the chopped vegetables on the bottom and fry it for 5 minutes until soft.

We divide all the cabbage into leaves, pour water into a deep pan and bring it to a boil. Place the leaves in boiling water and cook for 4 minutes until soft.

After this, we transfer the leaves with a slotted spoon into a deep bowl with very cold water: this way the cabbage leaves will become quite soft, but will not lose their structure. Lay out the cabbage leaves to dry.

We chop quite finely those cabbage leaves that in size and color did not meet the requirements for subsequent filling: those that are closer to the center of the cabbage. Finely chop the remaining onion, mix it with cabbage and fry the ingredients in olive oil until soft.

Pass a piece of fresh and juicy beef through a meat grinder, add salt to taste, and add fried cabbage and onions to the future minced meat. You can also add a pinch of thyme and just a little oregano if you wish.

We wrap a heaping tablespoon of minced meat in each cabbage leaf according to the envelope principle: first we fold the base, then the sides, then the soft top part. We form all the cabbage rolls as shown in the photo.

Transfer the roasted vegetables to a deep, large, heat-resistant pan. We lower all the formed envelopes of cabbage with minced meat on top of them.

Pour the cabbage rolls with the specified amount of meat or vegetable broth.

Preheat the oven to 180 degrees and place a pan of savoy cabbage rolls into it, which must first be tightly covered with foil. Bake the dish for 50 minutes until done.

Serve the finished dish hot or cold with broth. Stuffed cabbage rolls with minced savoy cabbage are ready.

Bon appetit!

1. For the filling, it is better to use minced meat prepared at home. To do this, the meat must be washed, dried and passed through a meat grinder. You can use beef or pork for cabbage rolls.

2. The recipe for making cabbage rolls from Savoy cabbage is similar to the standard one. The cabbage must be carefully divided into leaves, removing the hard part, and placed in boiling water for literally one minute to make them softer. Then place in a colander to drain excess liquid and let the leaves cool slightly.

3. Peel the onion and chop it with a knife or pass it through a meat grinder after the meat. Garlic can also be rolled with minced meat or squeezed through a press.

4. For juiciness, you can add a little tomato sauce or chopped fresh tomato, peeled and passed through a blender (can be chopped with a knife) to the minced meat.

5. Combine meat with onions and tomato sauce. Add salt and pepper to taste, mix everything thoroughly. To make this simple recipe for savoy cabbage rolls more original, you can add some thyme sprigs during cooking.

6. Place about 1 tablespoon of minced meat into slightly cooled leaves and wrap gently. For reliability and beauty, you can tie it with green onion feathers. Place in a heat-resistant form and, covering with foil, place in a preheated oven or steamer. To make the cabbage rolls more juicy, you can pour a little water on the bottom of the mold. Bake until done for 25-30 minutes.

Calories: Not specified
Cooking time: Not specified

A delicious dish - cabbage rolls - has its counterparts in the cuisines of different nations of the world. So analogues of this dish are found in Georgian and Asian cuisines.
Stuffed cabbage rolls are a meat dish consisting of minced meat with the addition of vegetables, boiled rice, sometimes mushrooms and other additives. This minced meat is used to form a cutlet, which is wrapped in cabbage leaves. In other countries, instead of a cabbage leaf, a grape leaf is used - it turns out. Stuffed cabbage rolls are simmered over low heat until soft. The liquid level during simmering should also be monitored. There should be enough of it so that the cabbage rolls can cook evenly. Our grandmothers simmered cabbage rolls in cauldrons, in large Russian ovens. You could eat these cabbage rolls with your lips, they were so tender and soft. Let's try to cook cabbage rolls at home.
I will prepare cabbage rolls using savoy cabbage leaves. It differs from white cabbage in that its leaves are more grooved, and Savoy cabbage itself is softer and juicier. Savoy cabbage leaves can be easily removed from the head, even without pre-cooking. See my recipe with photos of savoy cabbage rolls and repeat it in your kitchen. As a result, you will not be disappointed!

Ingredients:
- savoy cabbage - 1 head (1.5 kg),
- onions - 3 pcs.,
- carrots - 1 pc.,
- round rice - 1 cup,
- salt - to taste,
- ground black pepper - to taste,
- minced meat - 700 gr.,
- tomato or tomato paste - to taste,
- drinking water - 1.5 liters,
- vegetable oil - 100 ml.,
- sour cream for serving.

Recipe with photos step by step:

2. Prepare the minced meat. I will use homemade minced meat freshly prepared in a meat grinder. Place the minced meat in a bowl.

3. Rinse the rice separately. Pour boiling water over it and cook for 10 minutes from the moment it boils. Add some salt. Place the rice in a sieve. Let the water drain. Cool. Add rice to the minced meat. Finely chop the peeled onion.

4. Add salt and spices to the meat to taste. I only use ground black pepper and salt. Mix the minced meat well so that the spices, rice and onions are evenly distributed.

5. Place the cooled cabbage leaf on the board. The leaf always has a hard vein. I got a lucky head of cabbage. There was no need to get rid of the stiffness of this vein. If your leaf has a rough vein at the base, beat it with a meat mallet.

6. Take a small portion of the prepared minced meat. Form a cutlet from this minced meat and place it on the edge of the sheet.

7. Cover the cutlet with the edge of the sheet and wrap the cutlet in a cabbage leaf with an envelope. We do this with all cabbage leaves and minced meat.

8. Place the formed cabbage rolls in a deep pan. It is important to lay the cabbage rolls so that they lie tightly but evenly. Sharp distortions will lead to the fact that during cooking the cabbage rolls will burst, the cabbage leaf will tear and the filling will come out.

9. Fry finely chopped onion in vegetable oil. When it's fried, add the grated carrots. When the vegetables become soft, add tomato juice (1 glass) or tomato paste (2 tablespoons). Stir. Pour in water. Let it boil.

10. Pour the boiling gravy over the cabbage rolls in the pan. Place on low heat. Add a little salt and simmer until done. Readiness will occur in 40-50 minutes.

Place the finished cabbage rolls in portions on plates at the rate of 2-3 pieces per serving. Pour sour cream over the cabbage rolls and serve.
They also turn out delicious

Step 1: cook the rice.

Usually, to prepare cabbage rolls, I use rice left over from dinner or lunch, but it also happens that I have to cook it specially. You don’t need a lot of cereal, just enough 30-50 grams. Cook the rice as usual, that is, rinse it several times with cold running water, then pour it into the pan and cook for about 15-20 minutes after boiling over low heat. Cool the boiled cereal slightly.

Step 2: prepare the cabbage.

Now let's move on to cabbage. First, rinse it with water, shake off excess moisture and disassemble it. Savoy cabbage is loose, and therefore its leaves are easily separated from each other. Take some water into a saucepan, salt it and bring to a boil. Place cabbage leaves in boiling water and cook them for 3-4 minutes. Then drain them in a colander and immediately cool with cold running water. Leave the cabbage leaves to dry for now.

Step 3: prepare the carrots.

Rinse the carrots thoroughly, using a sponge or brush to remove any adhering dirt. Then remove the peel and rinse the vegetable again. Grate the carrots on a medium grater or cut them into cubes, it all depends on what you like best.

Step 4: prepare the onion.

Peel the bulbs, cut off all excess and be sure to rinse after. Cut the peeled onion into very small cubes.

Step 5: prepare the bell pepper.

Divide the bell pepper into halves, remove the core with seeds and tear out the stalk. Rinse the peeled vegetable with warm running water, dry and cut into small cubes.

Step 6: Fry the vegetables.

Heat a small amount of vegetable oil in a frying pan. Add onions and carrots there. Simmer vegetables for 4-5 minutes stirring all the time until they soften and change color slightly. Then divide them into two equal parts, draining off excess oil, and cool to room temperature.

Step 7: prepare the stuffing for cabbage rolls.

Mix chilled but not frozen minced meat with half the fried vegetables and cooled boiled rice, add salt to taste, ground black pepper, paprika and other spices. Mix the mixture thoroughly so that all ingredients are evenly distributed among each other.

Step 8: prepare the cheese.

Grate a small piece of cheese on a fine or medium grater.

Step 9: form cabbage rolls from savoy cabbage.

Lay out the dried cabbage leaves and cut off the thickened part from the bottom. Then, one at a time, spread them out in front of you on a cutting board, lay out a little filling, placing it closer to the top of the sheet and roll it up into an envelope. Try to get neat cabbage rolls without holes. Since we boiled the cabbage a little, it became more elastic and it was very easy to roll.

Step 10: Cook the savoy cabbage rolls until fully cooked.

Preheat oven to 190 degrees. Place the cabbage rolls in the pan, pressing them tightly together. Fill everything with the remaining stewed vegetables and pieces of bell pepper, pour in chicken broth and place in the oven for 40-45 minutes. But for 10 minutes Before the cabbage rolls are ready, take them out, brush them with sour cream and sprinkle with grated cheese, and then return them to the oven. As soon as the time required for preparing the dish has passed, remove the pan from the oven and immediately begin serving your aromatic savoy cabbage rolls to the table.

Step 11: Serve savoy cabbage rolls.

Savoy cabbage rolls are incredibly tasty and look amazing on the plate. As a side dish, serve boiled potatoes sprinkled with fresh dill. Don't forget to generously pour each portion with the broth in which the cabbage rolls were cooked.
Bon appetit!

Instead of sour cream, you can add tomato paste to the cabbage rolls or simply grind tomatoes in a blender with spices and salt.

You can add finely chopped garlic, green onions, as well as parsley, dill and cilantro to the stuffing of cabbage rolls.

If you want to prepare more dietary cabbage rolls, then simply do not add cheese to them, take less fatty minced meat, you can even use chicken, and vegetable, not meat, broth.

Remove the top 2 leaves of the cabbage and rinse the head.

Usually the leaves are easily removed from Savoy cabbage, but our head is dense. Therefore, we cut out the stalk.

Then place the cabbage in a pan of boiling salted water and let the cabbage simmer for 3-4 minutes. Place the leaves in a colander and immediately run them under cold water.

To prepare the filling for savoy cabbage cabbage rolls, we will need minced meat, onions, carrots, rice, vegetable oil, salt and pepper.

Pour the rice into 2 liters of boiling water, reduce the heat, cook for 10 minutes, then drain the rice in a colander.

Finely chop the onion and carrots and fry in vegetable oil, stirring occasionally, until golden brown.

Add rice, fried onions and carrots, salt, pepper, spices to the minced meat, mix thoroughly.

We cut out thickenings from cabbage leaves. Place 1.5-2 tablespoons of filling on each sheet.

Line the bottom of the pan with the remaining savoy cabbage leaves. Carefully place the cabbage rolls on them, pour hot salted water over them to cover the cabbage rolls, and bring to a boil. Then close the pan with a lid and put it in the oven for 1.5 hours at 120 degrees. The cabbage rolls turn out incredibly tender, literally melting in your mouth.

Savoy cabbage rolls prepared according to this recipe are very tasty. I served them with mushroom sauce, but you can also serve them with sour cream.

Bon appetit!